Husk the corn and remove the silky threads. Cook in boiling water for 10 minutes. When ready, use kitchen tongs to transfer the corn onto a plate. Let it cool down.
Meanwhile: Pit the cherries and cut watermelon into chunks. Put these into a serving bowl and mix.
When the corn is OK to touch, use a sharp knife to cut off the kernels. Transfer them into a pan with butter and pan-roast for about 5 minutes. Season with salt and drizzle with lemon juice.
Pour the pan-roasted kernels over the watermelon and cherries. Generously top with crumbled feta cheese and mint leaves.
You can use either salted or unsalted butter, just make sure to use the real deal and not butter substitutes.
The quantity of each ingredient can be easily adjusted to your liking.
Cherries can be omitted.
Fresh mint – use leaves only. Count with at least 10 of them.
If you chop the cherries and watermelon into small pieces, you can turn this salad into a tasty watermelon salsa.
For more tips or if in doubt, please read through the whole post.
Watermelon Feta Salad with Cherries
Amount Per Serving
Calories 243Calories from Fat 90
% Daily Value*
Saturated Fat 6g38%
Vitamin A 2055IU41%
Vitamin C 34.7mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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